6 March 2013

Italian panna cotta (cooked cream) is just the type of
recipe home cooks look for. It's versatile, simple and, of course, delicious.
Although I have had it on my culinary bucket list for many years I have never
attempted to make it in my own kitchen. Perhaps this was because I have had one
too many rubbery, unsuccessful concoctions placed before me. I was hoping I would learn its secrets and master its preparation during my cooking classes in Italy but recipes like Panna Cotta and polenta remained elusive. With no room for
failure I finally decided to give it a try in my home kitchen. I learned it was the easiest possible recipe for an impressive dessert.

As I mentioned, Panna Cotta is all about the texture. It
should be lightly wobbly not rigid, not what I call "rubber mallet Panna
Cotta." It gets that way if you make it too far ahead and if it is too
long in the fridge. You can make it up to a day ahead, and if you do, place
plastic wrap close to the surface once it has set well, to prevent a
leathery skin forming on what will be the base. Also make sure to remove it from
the fridge 10 to 20 minutes before serving if it has been in the fridge over
night.

_______________________________________________________

“Of course I made
many boo-boos.

At first this
broke my heart,

but then I came to
understand that learning how to fix one’s mistakes,

or live with them,

was an important
part of becoming a cook.”

~ Julia Child, My
Life in France

________________________________________________________

Even so Panna Cotta is one of those great desserts that you
can make ahead of time. It's quick and easy and can be served in any pretty
glass. When I made this recipe, I had some mixture left over, which I
poured into small ramekins. You can also pour the Panna Cotta into coffee cups or
espresso cups for a really fun presentation. Straight from Northern Italy,
Panna Cotta will satisfy your midnight craving for sweets. If your stomach is
really rumbling, just eat the Panna Cotta with a spoon
straight from the pan!

I served these tender offerings with Italian Amarena
cherries. These luscious and intensely flavourful cherries from the province of
Emilia-Romagna are one of the most sought after all over Europe. The Fabbri
family has been producing these luxurious wild cherries in syrup since 1905
from the guarded original recipe of founder Gennaro Fabbri. The local wild
cherries which are a dark red variety with a sweet and slightly bitter flavour
are preserved in a rich syrup made from the juice of the same fruit.

This delicate, silky cream is as easy to make as a piece of
toast. This particular recipe was based on one from Carmelita at cookitaly.com. Give it a try, don't let it sit too long, and serve it with sliced fruit, berries or with some
caramel or chocolate sauce...or better yet with a jar of Amarena cherries from
Italy.

**Panna Cotta with Italian Amarena Cherries**

360 ml cream (1-1/2 cups) they only have one kind of fresh cream in
Italy, it is a whippable pouring cream

Put the sheets of leaf gelatin to soak in cold water, in a
small bowl, until they become very soft and jelly like in consistency. Do not
do this too early as the gelatin leaves can get too soft in which case they'll
give their "gelling power" to the soaking water and your Panna Cotta
will never set. For powdered gelatin, sprinkle on top of 45 ml / 3 tablespoons cold
water until it becomes spongy and foamy.

Gently heat the milk, sugar and cream together, to dissolve
sugar. Butterfly the vanilla bean and scrape the seeds into the milk mixture. Be very careful not to let the mixture come to the boil. Though the
Italian name translates as "cooked cream", the cream is barely
"cooked" and it absolutely must not boil.

Squeeze out the leaf gelatin and add it (or the spongy
powdered gelatin) to the milk/cream mixture off the heat. Stir at once to
dissolve the gelatin completely. Allow the cream/milk mixture to cool until it
starts to set a little, by which time it should be just tepid.

Using cold water, rinse out some small smooth molds, ideally
metal ones, and shake excess out. Fill them carefully with the mixture - you
can fill to the top - and refrigerate for at least 4 hours or until firmly set.

To turn out for serving, loosen all round the top with the
tip of a thin bladed sharp knife - do not poke down, you only need to release
the top rim. Place a dessert plate on top of each mold and up-end the sweet on
to the plate. You may need to tap firmly on the bottom and to give the mold a
very firm shake or two. When placing the plate on top, position it carefully so
the Panna Cotta "lands" exactly where you want it to, centrally or a
little to one side. You will not be able to change its position once it is on
the plate.

If tapping is not sufficient to turn out the sweet, you may
need to dip each mold briefly in hot water (or wrap it in a cloth dipped in
very hot water and wrung out). Ease it out carefully with the help of a thin
bladed metal spatula or knife if necessary.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

Hi Val, A long time ago, I was given a jar of those special Italian cherries as a gift. They were amazing, and I saved the pretty shaped jar afterwards. I know they would be delicious served with your lovely panna cotta. Thank you for visiting my blog and commenting.

Simple and delicious perfectly describe the kind of desserts I love. This looks fabulous Val, And what a pretty jar of Italian Amarena cherries. I would definitely have to keep that jar and find a use for it.

This is one of my very favorite desserts, Val. :-) I'm looking forward to trying your version, as I still tend to end up with something that is too stiff for my liking. I remember a restaurant in Vogogna, Italy where I would order the caramel panna cotta every single night. So good. :-)

As much as I enjoy this dessert I have never made it at home. This would be perfect with the summer berries that will start appearing in the farmers' market in a couple of months. Or with those beautiful cherries. You have inspired me to make it at home, Val.

Looks delicious! Anything with cherries, from savoury to sweet, is a temptation of mine.I was looking for a recipe to try tonight to occupy my time on a night alone. Although I am tempted to indulge in some of Sandrine's (a local French pastry shop) pastries or chocolate too...

Looks just lovely! I'm off sweets for Lent so looking at this gives me such a craving! Love it, love it, love it!!! Have always wondered what the difference is between creme brulee and panna cotta. I know its the texture but its about the same isnt it???

Hey Dharm. I love creme brûlée. My recipe requires over 6 eggs so I think it is more like a firmer custard than panna cotta which uses gelatine. With creme brulee there is also a ban marie or water bath in the oven. Then there is the piece de resistance of the crackly topping of the creme brûlée...I must make one again soon. Panna cotta is so much easier but I must admit that a creme brûlée has a creamy texture I LOVE.

I love panna cotta! And I love Italian cherries even more! I had no idea how delicious the cherries from Italy are until my visit this summer! And I love the preserved fruit from the Fabbri family / company. My daughter gave me the 'fragoli' strawberries for Mother's Day. The best cherry jam is all devoured now after my visit to my home-town of Montecreto, Emilgia-Romagna . . . I saved all of the jars so that I can hopefully figure out how to purchase it and have it shipped to the States!

Hi there, Its always great to see your exciting recipes. And this one is just looking Amazing. I am so tempted to try it pretty soon. Have a wonderful week ahead. Thanks for sharing awesome recipes. Best Regards, Sonia !!!

One of my favorite desserts, but I usually make it at home, so I haven't had the rubbery ones. Love the cherries you used. I'm glad you had success this time and I'm sure you will want to make it over and over again.-Gina-

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.